Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Know How To Make Tomato Sauce From Scratch?

GFreeMO

Recommended Posts

GFreeMO Proficient
GFreeMO
Posted

I can't tolerate canned tomato products at all. I can however eat all of the fresh ones. Does anyone know how to make some kind of tomato sauce or "pasta" sauce using fresh ones.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

I would LOVE to learn how to make things from scratch, but no matter how hard I look, I've never been able to find scratch at the grocery store. :lol:

Sorry, I couldn't resist.

Mom used to make tomato sauce from the organic tomatoes in the garden. (My Dad would put in about 350 tomato plants every year.) I didn't pay any attention because I never liked to cook. I do know though that she used Roma tomatoes, and she had a device that would remove the skins and seeds.

And I also remember that the sauce would seperate. You'd end up with a plate full of spaghetti that had "solid" sauce on top and a puddle of orange water at the bottom. It was the only thing Mom cooked that I wasn't crazy about.

Darn210 Enthusiast
Darn210
Posted

This may be helpful . . . or not

Open Original Shared Link

We used to grow about abajillion tomatos when I was a kid. Mom would can tomato juice to be used year round. She would cut of the stemmy part and cook them whole in boiling water . . . I have not a clue as to how long. She would run them through a ricer (I believe that's device bartful was referring to) which would smash the meat and juice and strain out the seeds and skin. She'd add salt and then head into the canning process.

I would think you would do something like this but cook it down to remove a lot of the water. I'm sorry I couldn't be more help than that.

love2travel Mentor
love2travel
Posted

Yes - I make nearly everything in my house from scratch. Wouldn't imagine doing anything but. Are you looking for a simple sauce or more complex? ;)

Darn210 Enthusiast
Darn210
Posted

I knew the traveler would know what to do . . . :)

tarnalberry Community Regular
tarnalberry
Posted

I can't tolerate canned tomato products at all. I can however eat all of the fresh ones. Does anyone know how to make some kind of tomato sauce or "pasta" sauce using fresh ones.

love2travel Mentor
love2travel
Posted

In my opinion, roasting the tomatoes first makes an amazingly wonderful difference in the flavour. Slow roasting concentrates the flavour and the natural sugars caramelize. Same with garlic - roasted garlic is more mellow than raw. The following is a recipe using this technique (and this is a very, very simple recipe):

Open Original Shared Link (you don't have to use maple sugar - just brown or granulated will also do - I also add fresh thyme leaves)

I made an awesome tomato sauce a few days ago that contains red wine and is slowly simmered 3 hours. Again, very simple but rich and delicious. It is a test recipe so I am not allowed to post yet but I will when I am able to.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted
  • Author

Awesome! Thanks. Those links are great. I am just looking for something to put over my meatballs and meatloaf. I think those links will work.

Tarnal, those recipes are great!

love2travel Mentor
love2travel
Posted

Awesome! Thanks. Those links are great. I am just looking for something to put over my meatballs and meatloaf. I think those links will work.

Tarnal, those recipes are great!

Have you considered sauces other than tomato for meatloaf such as a red currant wine sauce or brown sugar sauce or mustard sauce or...?

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

Yes - I make nearly everything in my house from scratch. Wouldn't imagine doing anything but. Are you looking for a simple sauce or more complex? ;)

I opened this thread and immediately said to myself," oooo love2travel will know what to do!!!" haha you've become my go to!

GFreeMO Proficient
GFreeMO
Posted
  • Author

Have you considered sauces other than tomato for meatloaf such as a red currant wine sauce or brown sugar sauce or mustard sauce or...?

I have not but, the brown sugar sounds good! I'm not a big mustard fan but love brown sugar.

mushroom Proficient
mushroom
Posted

I like the red currant/rwine idea in lieu of the ubiquitos tomato :P My only problem is hubs always scarfs all the red currant jellly :rolleyes: before I can get to it. Have to find a new hiding place.

love2travel Mentor
love2travel
Posted

I like the red currant/rwine idea in lieu of the ubiquitos tomato :P My only problem is hubs always scarfs all the red currant jellly :rolleyes: before I can get to it. Have to find a new hiding place.

:lol: Your husband and I would fight over the jelly, too. I love the stuff.

All I do for the glaze is reduce either red or white wine (or even Port) until syrupy (by about 2/3 to 3/4) then add a bit of jelly and fresh thyme. Then just glaze the loaf. I do the same with other jellies such as apricot and apple as they both go with meatloaf, especially if you include pork which I do.

dilettantesteph Collaborator
dilettantesteph
Posted

I spend a lot of time processing foods. I have a lazy way to make sauce. I cut tomatoes in half and put them in the blender and blend to chop up the skins. Then I simmer it gently with regular stirring for a couple of hours to thicken it up. Then I freeze it. Last season I got enough to last for most of the year. At first I added things to make it more of a sauce when I was preparing it. You know how you find out periodically that something is bothering you that you were unaware of before? I had to dump out a bunch of my sauce due to something I added. Now I just do the plain tomatoes and I add anything I want to add when I make the meal.

lovegrov Collaborator
lovegrov
Posted

This one isn't complicated but takes time and you need a bunch of basil (which I have plenty of right now). One batch requires about 12 large Roma tomatoes and garlic and basil to taste.

Slice tomatoes thickly and line bottom of roasting pan (I use a Corning Ware one) with slices. Sprinkle with fresh garlic, 8-10 basil leaves (or more), a little olive oil, and salt and pepper to taste. Do three layers that way. Bake the sauce in an oven at 350 degrees for 2-3 hours, stirring when necessary.

Boil noodles. Put some olive oil and more garlic in a frying type pan and heat. Add the sauce until hot, and then the cooked noodles just long enough to heat up. Serve with whatever you like -- cheese, more basil and so on.

Obviously you can also adjust this recipe to add more herbs or spices.

richard

jerseyangel Proficient
jerseyangel
Posted

Wow Richard that sounds delicious! I am able use canned crushed tomatoes for my sauce but am going to try this.

GFreeMO Proficient
GFreeMO
Posted
  • Author

Thanks everyone. I love all of the ideas! I will be trying them soon. Sounds great.

peacefirst Rookie
peacefirst
Posted

Thank you! It will be nice to try, when our tometoes will start going crazy with fruit. :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,988
    • Most Online (within 30 mins)
      7,748
    John drage
    Newest Member
    John drage
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • The Logician
      Gluten Sensitivity

      By The Logician · Posted

      Thank you for your response. I have had several different antibiotics over the years and none affected my sensitivity to wheat products which I assumed was due to the gluten in them. However I do believe this time it was an antibiotic I’ve never had before so if your explanation is correct it would seem this antibiotic (cefuroxime 500 MG tablet Commonly known as: CEFTIN, 1 tablet by mouth 2 (Two) Times a Day for 10 days.)  could be a cure for my sort of sensitivity. I assume the hospital IV was the same antibiotic. The IV was ordered because my blood culture showed bacteria in my blood. I remember hearing years ago the gmo wheat was found in some products but I guess that was a misnomer. Believe me after over 20 years of putting up with this sensitivity, despite the fact that growing up eating subs, pizza and spaghetti regularly never affected me, I am so relieved to no longer have to avoid wheat.. I hope!
    • trents
      Gluten Sensitivity

      By trents · Posted

      Welcome to the forum, @The Logician! Many antibiotics have anti-inflammatory properties. By the way, GMO wheat is not used in food products: https://www.chefsresource.com/faq/is-wheat-genetically-modified-in-the-united-states/ There is a common misconception that it is.
    • The Logician
      Gluten Sensitivity

      By The Logician · Posted

      I do not have celiac disease however for 20 years-plus I have been sensitive to gluten. A slice of bread will give me diarrhea in less than an hour. This started with me around the time I believe GMO wheat was beginning to appear in products on the market. Last week i went into the hospital to get antibiotic IV for three days. While there I was constipated so I figured eating gluten would fix that. I had gluten at every meal and it had no affect on me. I was still constipated until I got home and hen started having normal bowel movements even though I continued eating gluten products and I have never felt better! Not even a hint of diarrhea. I’ve eaten some gluten in bread, cream of wheat, pizza every day now for 7 days and still no reaction. I have read that antibiotics may cause gluten sensitivity but not the opposite.  I’m wondering if my gluten sensitivity was not to gluten but a sensitivity to how gluten reacted to a bacteria (good or bad) in my gut. A bacteria which has been removed by the antibiotics I am taking. I stopped antibiotics today. My doctor had no clue why this occurred and wasn’t interested in finding out so I’d like to know if this information could be helpful to anyone studying gluten sensitivity.
    • Scott Adams
      Finally got in to doctor to get my referral and I lucked out and got into Gastro the same day - question about different transglutaminase results

      By Scott Adams · Posted

      It sounds like your gastroenterologist is becoming increasingly confident that celiac disease is the likely diagnosis based on both your older and newer lab results. Her suggestion to call each Monday for possible cancellations is actually a great strategy—especially given how long the wait is until your August 29th appointment. It’s also a good sign that she’s advocating for you to be seen sooner, which shows she’s taking your case seriously. The fact that some labs might not have been drawn yet due to overlap with your functional health doctor’s upcoming testing adds a layer of confusion, but that’s unfortunately common when multiple providers are involved. Hopefully, the GI’s remaining labs will still get processed, or she can reorder them if needed. As for the colonoscopy prep, it’s totally understandable that you're dreading it—many people rank it among the least pleasant medical experiences. You’re definitely not alone in preferring the pill prep option over the liquid kind, especially if you don’t drink Gatorade and had a rough experience with Miralax in the past. Hopefully, your doctor will approve the pill form, especially since you’ve tolerated other options poorly before. Fortunately, the upper endoscopy doesn’t require any bowel prep—just fasting, usually starting the night before—so that part should be easier to handle. It’s great that you’re already trying to boost your gluten intake, but yes, tracking gluten content can be surprisingly tricky. You’re right that the general rule for wheat-based products is to multiply the protein content by about 0.75 to estimate the gluten content. That means foods like oyster crackers, while convenient, may not pack enough gluten to help reach the recommended daily goal of around 10 grams before biopsy. It’s helpful that you caught that early, and switching to more gluten-dense foods like regular wheat bread, pasta, or wheat cereals might make it easier to hit your target. It’s not easy eating more gluten when you’re trying to manage symptoms or just not used to it, but doing so can make a big difference in ensuring your biopsies are accurate. You’re on the right track—hopefully with a little luck, you’ll get a cancellation and be seen sooner.
    • cristiana
      Worried about being isolated

      By cristiana · Posted

      Thanks for sharing that film, @trents.  I am not sure how I missed that film as I see it is a few years old, but it is very good.  I think you should be fine if you take your own packed lunch and eat it from your own lunchbox etc.  Might be worth doing a lunchtime recce to see how cramped the room is before making a decision - for all you know, there may be other people  there who don't eat gluten?
×
×
  • Create New...